Vegetable and Ricotta Pasta
Mix the ricotta, milk, olive oil, 2 tsp parmesan, and minced garlic in a glass measuring cup or microwave-safe bowl, and set aside.
Combine chicken, squash, and courgette with, salt, and pepper.
Place large frying pan over medium heat. Spray on olive olive and Add chicken, squash, and couchette mix. Cook the chicken 1–2 minutes per side, until slightly brown.
Bring water to a rolling boil and add your pasta of choice and gently cook
While the chicken mixture cooks away, heat the cheesy mixture in the microwave until just hot. Transfer the chicken and squash to a large mixing bowl, and add the cooked pasta and cheesy mixture. Toss. Season with additional salt, pepper, parmesan, and pepper flakes, and serve.
¼ cup low-fat ricotta cheese
2 Tbsp fat-free milk
½ tsp olive oil
3 tsp parmesan cheese
1 fresh garlic clove
4 oz chicken breast
½ cup yellow squash
½ cup couchette
Olive oil (fry light)
1 cup cooked (2 oz dry) whole-wheat pasta
Crushed red pepper flakes, to taste